Paneer Pepper Fry
Paneer Pepper Fry
Ingredients
For the Dry Pepper Masala
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds, jeera
- 1 teaspoon fennel seeds, saunf
- 1 teaspoon whole black pepper
- a few curry leaves
For the Tomato PurƩe
- 2 tomatoes
For the OnionāTomato Masala
- 1 1/2 tablespoons oil
- 2 onions, chopped
- a few curry leaves
- 1 tablespoon gingerāgarlic paste
- 1 teaspoon red chilli powder
- as needed salt
- 1/2 teaspoon kasuri methi
- a splash water, to adjust consistency
For the Pepper-Fry Paneer
- 2 cubes butter
- 400 g paneer, cubed
- as needed fresh pepper masala, more, from the dry pepper masala prepared earlier
For Combining and Finishing
- 1 tablespoon soya sauce, optional
- as needed fresh coriander, chopped
Instructions
- 1
Heat a pan over low flame. Add 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black pepper, and a few curry leaves. Toast until fragrant, about 3-5 minutes.
ā±ļø 5 min
- 2
Remove the toasted spices from the pan and let them cool completely on a plate, about 10 minutes.
ā±ļø 10 min
- 3
Once cooled, grind the toasted spices into a coarse masala powder using a spice grinder or mortar and pestle. Set aside.
ā±ļø 5 min
- 4
Blend 2 tomatoes into a smooth purƩe using a blender. Set aside.
ā±ļø 3 min
- 5
Heat 1 1/2 tablespoons of oil in a large pan over medium heat. Add 2 chopped onions and a few curry leaves. SautƩ until the onions are soft and translucent, about 5-7 minutes.
ā±ļø 7 min
- 6
Add 1 tablespoon gingerāgarlic paste to the pan and roast until the raw smell dissipates, about 2 minutes.
ā±ļø 2 min
- 7
Stir in 1 teaspoon red chilli powder, salt to taste, and 1/2 teaspoon kasuri methi. Mix well.
ā±ļø 1 min
- 8
Add the dry pepper masala prepared earlier to the pan and mix thoroughly with the onion mixture.
ā±ļø 1 min
- 9
Pour in the tomato purƩe and cook, stirring occasionally, until the masala thickens and the oil starts to separate, about 8-10 minutes.
ā±ļø 10 min
- 10
Add a splash of water to adjust the consistency of the masala to your liking and simmer for another 2-3 minutes until it becomes glossy.
ā±ļø 3 min
- 11
In a separate pan, melt 2 cubes of butter over medium heat.
ā±ļø 1 min
- 12
Add 400 grams of paneer cubes to the pan and sautƩ until they are light golden on all sides, about 5-7 minutes.
ā±ļø 7 min
- 13
Sprinkle more of the fresh pepper masala over the sautƩed paneer and toss well to ensure the paneer is fully coated with flavor.
ā±ļø 1 min
- 14
Gently add the pepper-fried paneer into the onionātomato masala. Mix gently to combine, ensuring the paneer absorbs all the flavors without breaking.
ā±ļø 2 min
- 15
If desired, stir in 1 tablespoon of soya sauce for an umami kick.
ā±ļø 1 min
- 16
Finish by garnishing with fresh chopped coriander.
ā±ļø 1 min
- 17
Serve hot, ideally with Malabari Paratha.
Kitchen Tools
Nutrition Facts (per serving)
Paneer Pepper Fry
For the Dry Pepper Masala
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds, jeera
- 1 teaspoon fennel seeds, saunf
- 1 teaspoon whole black pepper
- a few curry leaves
For the Tomato PurƩe
- 2 tomatoes
For the OnionāTomato Masala
- 1 1/2 tablespoons oil
- 2 onions, chopped
- a few curry leaves
- 1 tablespoon gingerāgarlic paste
- 1 teaspoon red chilli powder
- as needed salt
- 1/2 teaspoon kasuri methi
- a splash water, to adjust consistency
For the Pepper-Fry Paneer
- 2 cubes butter
- 400 g paneer, cubed
- as needed fresh pepper masala, more, from the dry pepper masala prepared earlier
For Combining and Finishing
- 1 tablespoon soya sauce, optional
- as needed fresh coriander, chopped
Instructions
- 1
Heat a pan over low flame. Add 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black pepper, and a few curry leaves. Toast until fragrant, about 3-5 minutes.
ā±ļø 5 min - 2
Remove the toasted spices from the pan and let them cool completely on a plate, about 10 minutes.
ā±ļø 10 min - 3
Once cooled, grind the toasted spices into a coarse masala powder using a spice grinder or mortar and pestle. Set aside.
ā±ļø 5 min - 4
Blend 2 tomatoes into a smooth purƩe using a blender. Set aside.
ā±ļø 3 min - 5
Heat 1 1/2 tablespoons of oil in a large pan over medium heat. Add 2 chopped onions and a few curry leaves. SautƩ until the onions are soft and translucent, about 5-7 minutes.
ā±ļø 7 min - 6
Add 1 tablespoon gingerāgarlic paste to the pan and roast until the raw smell dissipates, about 2 minutes.
ā±ļø 2 min - 7
Stir in 1 teaspoon red chilli powder, salt to taste, and 1/2 teaspoon kasuri methi. Mix well.
ā±ļø 1 min - 8
Add the dry pepper masala prepared earlier to the pan and mix thoroughly with the onion mixture.
ā±ļø 1 min - 9
Pour in the tomato purƩe and cook, stirring occasionally, until the masala thickens and the oil starts to separate, about 8-10 minutes.
ā±ļø 10 min - 10
Add a splash of water to adjust the consistency of the masala to your liking and simmer for another 2-3 minutes until it becomes glossy.
ā±ļø 3 min - 11
In a separate pan, melt 2 cubes of butter over medium heat.
ā±ļø 1 min - 12
Add 400 grams of paneer cubes to the pan and sautƩ until they are light golden on all sides, about 5-7 minutes.
ā±ļø 7 min - 13
Sprinkle more of the fresh pepper masala over the sautƩed paneer and toss well to ensure the paneer is fully coated with flavor.
ā±ļø 1 min - 14
Gently add the pepper-fried paneer into the onionātomato masala. Mix gently to combine, ensuring the paneer absorbs all the flavors without breaking.
ā±ļø 2 min - 15
If desired, stir in 1 tablespoon of soya sauce for an umami kick.
ā±ļø 1 min - 16
Finish by garnishing with fresh chopped coriander.
ā±ļø 1 min - 17
Serve hot, ideally with Malabari Paratha.